ABOUT

You’d be forgiven for assuming this resort restaurant is another run-of-the-mill, tourist-trap grill and bar, but then you learn about the meat sourced from the Royal Projects Farm in Chiang Mai, and the close relationship the restaurant has with its farmers and suppliers, and realise this is going ...More

You’d be forgiven for assuming this resort restaurant is another run-of-the-mill, tourist-trap grill and bar, but then you learn about the meat sourced from the Royal Projects Farm in Chiang Mai, and the close relationship the restaurant has with its farmers and suppliers, and realise this is going to be a special meal.

It’s meat galore, naturally, and restaurant signatures here include a creamy, fatty beef tartar, a confit lamb shank cooked for 72 hours until heavenly and melting, as well as local seabass served with a punchy aioli. The grill and rotisserie turn out heaving plates of smoky, crisp-edged meats, like fatty grilled, locally-raised Kurobuta pork belly or pork ribs, or deliriously tender and buttery roast local chicken served on confit potatoes. Imported meats include grain-fed beef from Australia’s Stockyard farm: the beef arrives on the table in the form of a massive tomahawk, crusted with beautiful burnt ends which lock all those sweet, meaty juices in. With meat this good, there’s little excuse to pass on the indulgence, though other, less carnivorous, plates here include a range of pastas and pizzas as well as a small Thai section. We say take the plunge and pig-out on these responsibly-sourced, high quality meats: it’s a rare treat. (Dec 2016)

DISHES WE LOVE

THE BUZZ

"More than a rotisserie, Cut is the new place to be in Phuket. Chic design, delectable international and local cuisine and Cut’s lounge music all seamlessly combine. Yours to enjoy this all-in-one place during the day around the pool or for a trendy dinner with friends." - wheretoeat-phuket.com